![]() Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines. Mochi (Japanese: Chinese: ) is a Japanese rice cake made by pounding glutinous rice into a paste and molding it into shapes which can be eaten right. More information can be found at coronavirus.dc.gov. The Washington Post is tracking coronavirus cases and deaths in D.C., Maryland, and Virginia. Many restaurants offer outdoor seating, but this should not be taken as endorsement for dining out, as there are still safety concerns. allows indoor dining at 25 percent capacity. Restaurants on this map may temporarily close due to the novel coronavirus pandemic, so check with a business before showing up. This map offers a taste of classics and modern mash-ups. Modern Asian bakeries add rice flour to all manner of traditionally Western sweets, including doughnuts, cookies, muffins, and waffles to give them that “Q” factor, or to create a more delicate crisp. There are also sweet Filipino rice cakes like sapin-sapin and kutsinta, or plain rice cake balls set served atop shaved ice or in dessert soups. Leavened versions pop up in Vietnamese (banh bo) and Chinese (white sugar sponge cake) cuisines. Rice dough that’s filled or topped with bean paste or powder, sesame seed paste, or crushed peanuts is a common confection in Japanese, Korean, and Chinese cuisines. The common thread is a springy, bouncy texture Taiwanese diners call “Q” or “QQ.” However, the Japanese term covers a wide range of chewy treats and savory dishes made out of glutinous rice flour. Many Americans first encounter mochi as ice cream-filled balls found in the freezer aisle of specialty markets, or on dessert menus at a variety of Asian restaurants.
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